Beer-Battered Fried Fish
Beef tallow (could also use lard or coconut oil)
grouper fillets, cut into pieces (can substitute your favorite fish)
freshly ground pepper
sprouted white wheat flour
Try sprouted sorghum flour for a gluten-free version
bottle beer (not light)
Melt beef tallow to a depth of 3 inches in a large Dutch oven; heat to 360 degrees.
Sprinkle fish with salt and pepper.
Whisk together flour and next 2 ingredients in a large bowl. Whisk in beer and hot sauce.
Dip fish in batter, allowing excess batter to drip off.
Gently lower fish into hot tallow.
Fry fish (in small batches) 2-3 minutes on each side or until golden brown.
Place fried fish on a wire rack or on paper towels.